Air Fryer Quinoa Arancini Recipes

AIR FRYER ARANCINI

Steps:

• Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes.
• Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions.
• Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
• Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray.
• Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

AIR-FRYER QUINOA ARANCINI

Steps:

• Preheat air fryer to 375°. Prepare quinoa according to package directions. Stir in 1 egg, 1/2 cup bread crumbs, Parmesan cheese, oil, basil and seasonings., Divide into 6 portions. Shape each portion around a cheese cube to cover completely, forming a ball. , Place remaining egg and 1/2 cup bread crumbs in separate shallow bowls. Dip quinoa balls in egg, then roll in bread crumbs. Place on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 6-8 minutes. If desired, serve with pasta sauce.

AIR FRYER ARANCINI

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Pour in the wine and cook until completely absorbed, 1 to 2 minutes more. Pour in the warm chicken broth, about 1/2 cup at a time; cook, stirring constantly and allowing all of the liquid to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the Parmesan, 3/4 teaspoon salt and a few grinds of pepper.
• Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour and up to 8 hours (cover with plastic wrap).
• Stir 3 tablespoons of the breadcrumbs into the risotto until evenly combined. Form the mixture into 15 arancini (each about 3 tablespoons and 1 1/2 inches in diameter). Insert 1 mozzarella cube in the center of each one, then roll between the palm of your hands to make a smooth, round ball. Refrigerate until chilled through, about 30 minutes more.
• Preheat a 3.5-quart air fryer to 400 degrees F and spray the basket with nonstick cooking spray. Place the remaining 1/2 cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs until evenly coated. Add the arancini to the basket and spray the tops with more nonstick cooking spray. Cook until golden brown and crisp, about 10 minutes.
• Transfer to a platter and serve with warm marinara sauce, for dipping.

QUINOA ARANCINI

Steps:

• In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs.
• Heat up the oven to 400 and bake for 30-35. Serve hot.